This stew/soup cooks up surprisingly fast, but the flavors deepen the longer you allow it to sit and simmer.
In a Dutch oven or large skillet, sauté onion, parsley, garlic, cinnamon, turmeric, pepper and ginger in olive oil, stirring occasionally, until onion is tender. Stir in broth, carrots, lentils and rice. Heat to boiling; reduce heat. Cover and simmer 25 minutes.
Stir in tomatoes and additional cup of broth and water (1/2 cup at a time). Heat to boiling; reduce heat. Cover and simmer 20 minutes. Stir in green beans. Cover and simmer about 15 minutes or until beans, lentils and rice are all tender. Season with salt and pepper.
You can partially puree the mixture with an immersion blender or serve as is. Garnish with a dollop of yogurt on top and sprinkle of fresh mint. Skip the yogurt for vegan version.
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